Spiced-Rum Game Soup Recipe

At any given time, my freezer is bound to have a variety of game birds, and some or all of them could end up in this soup. Any leftovers can be frozen for later use.

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by Dana Benner
6 SERVINGS

Ingredients

  • 8 cups stock or water
  • 2 large garlic cloves, chopped
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cups chopped fowl of choice; cook meat prior to using
  • 5 medium potatoes, peeled and cubed
  • 2 cups spiced rum
  • 2 cups green beans, or other vegetables on hand

Directions

  • Heat stock in a large pot over medium heat for about 15 minutes.
  • Add garlic, onion, carrots, and celery. Reduce heat and simmer for about 15 minutes.
  • Add meat, potatoes, and rum. Bring back to boil for about 10 minutes, or until potatoes are tender.
  • Reduce heat to medium.
  • Add green beans or other vegetables, and reduce the heat to simmer. Allow to simmer for about 20 minutes. This will allow the soup to thicken.
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Originally published as “Fall Favorites: Spiced-Rum Fowl Stew” in the November/December 2024 issue of GRIT magazine and regularly vetted for accuracy.


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